Obsession confession.

July 24, 2012

I started watching this on a whim when I was down in Richmond for the weekend a few months back. I rarely watch TV (unless its sports or something particular) and its even rarer that I try to make sure I catch a show when it comes on. For the past few Saturday mornings when I’ve been home, I’ve caught myself making sure I had control of the remote control for the reruns of the Pioneer Woman.

Also? Her recipes have me wanting to drop everything, move out to a ranch and make hot wings for the hubs and I. And then eat them. It could also be stress talking, but still, GASP. Double also? Her kids are INSANELY polite. I think I spend most of my time jaw dropped at this little fact. A welcome change from what we normally encounter these days.

I did however manage to adapt one of her recipes this weekend. One that a) resulted in my FIRST Successful attempt at cooking dry beans. Win. b) The hubs eating 2 helpings of beans. (For those of you who are curious, and you should be, here’s the original recipe). After watching her show on cooking food for a camping trip (she served these with cornbread, both warmed up over an open fire – seriously? Can I have that life please?), I had a craving for these that just would.not.stop. I also had a craving for the brats & BBQ sauce. But, since I had already made the cornbread for Friday night’s dinner AND I had a jar of mixed dry beans around, it was beans and cornbread.

So. Good.

I gotta hand it to her – even I, lover of all random sources of protein, was skeptical at first at how I would like this. Forgive me Pioneer Woman, I will never doubt you again.

The biggest change to the recipe I made was forgoing the ham hock. But even a vegetarian knows that sometimes things just won’t work without a little bit of flavor. I’m assuming the ham hock would add a nice smoky salty richness to the beans, so I opted for a healthy dose of sea salt and a splash of liquid smoke instead. AND I was pretty generous with the spices, and added a sprinkling of a Turkish Seasoning blend that kept within the general spice profile (chili powder, pepper, etc). Oh. And some Franks Hot Sauce. Because what they say is true, I really do put that s**t on everything. No peppers, so I added some baby bella mushrooms instead, but other than that – pretty true to the recipe.

It was the PERFECT pairing for a slightly sweet cornbread. I only had one picture to take, because I ate it that quickly.

If you haven’t made a pot of spicy beans and then threw them on top of cornbread. Do it. Now. And then obsess over what recipe of her’s you can make next.